SHOP RECIPES TOURS MENU
Share on pinterest

Banana Cake

Ingredients

  • CAKE
  • 200ml milk
  • 1 tsp apple cider vinegar
  • 200g sugar
  • 150g butter, soft
  • 2 large eggs
  • 400g peeled bananas, mashed with a fork
  • 250g all-purpose flour
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 50g chocolate chips
  • ICING
  • 1x380g jar Pic’s Smoochy Peanut Butter
  • 225g butter, soft
  • 200g icing sugar
  • 3 tbsp milk, or as needed
  • To decorate: Pic’s Smoochy Peanut Butter, crushed banana chips, chopped peanuts and chopped chocolate

Directions

  1. Preheat oven to 160°C fan bake. Line 2x20cm cake tins with baking paper.

  2. Add the milk and vinegar to a small jug and stir. Leave for 10 minutes to curdle.

  3. Using an electric mixer, beat the sugar and butter together until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the mashed banana along with the curdled milk mixture, and whisk to combine.

  4. Combine all dry ingredients in a large bowl, and tip into the wet mixture. Mix only to combine.

  5. Gently fold through the chocolate chips.

  6. Pour the batter into prepared tns and smooth the top. Bake for 35-40 minutes, until risen, golden brown and a skewer inserted comes out clean. Allow to cool for 10 minutes in the tin, before transferring to a cooling rack to cool completely.

  7. Meanwhile, using an electric beater, beat together the peanut butter and butter until pale and creamy. Add the icing sugar, a few tablespoons at a time and beating well between each addition, until it has all been incorporated. Add enough milk to loosen the mixture; you want a thick yet creamy and spreadable consistency.

  8. To arrange, spread half of the icing over one of the cooled cakes. Place the other cake on top, spread over the remaining icing and decorate with a good drizzle of peanut butter, banana chips, peanuts and chocolate.

  9. Store leftovers in an airtight container for up to 5 days.